Not every happy hour is joy-filled, but true connection is always nourishing. At a somber moment in the nation, join us as we raise a glass to one of our favorite holidays, Juneteenth and the promise that even when freedom comes late, its always welcome. Well be making cocktails from Tonis latest book, Jubilee. Toni and Veronica, both two -time James Beard award winners, will talk about their writing and how they explore race, history, memory and meaning on and off the page.Special guest Toni Tipton-Martin, award-winning food journalist, nutritionist and author of Jubilee. Hosted by Veronica Chambers, senior editor, Special Projects for The New York Times and co-author of "Between Harlem and Heaven: Afro-Asian-American Cooking for Big Nights, Weeknights and Every Day."Citrus-Honey Tea PunchIngredients:1 cup boiling water4 mint tea bags1/2 cup of honey1 cup fresh lemon juice (from about 6 lemons)1 cup fresh orange juice (from about 3 oranges)1 (1-liter) bottle or 3 (12-ounce) cans lemon-lime soda or sparkling water, chilledIce cubesLemon and orange slices, for garnishMint sprigs, for garnish1. In a teapot or heat proof pitcher with a lid, pour the boiling water over the tea bags. Cover and steep for 5 minutes. Remove the tea bags. Stir in the honey, mixing until dissolved. Add 4 cups cold water, the lemon juice, and orange juice and chill. 2. To serve, combine the tea mixture, soda, ice, and lemon and orange slices in a punch bowl. Serve in mason jars or tall glasses garnished with sprigs of mint. SUBSCRIBE: https://bit.ly/2MrEFxhINSTAGRAM: http://bit.ly/2DqJMuDFACEBOOK: http://bit.ly/2MrTjECTWITTER: http://bit.ly/2RZB6ngPINTEREST: http://bit.ly/2W44xngAbout NYT Cooking:All the food thats fit to eat (yes, its an official New York Times production).
